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Ross Carozza
Wholemeal spaghetti with spinach-meatballs
Pasta with homemade meatballs and Italian tomato sauce.
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Ingredients
Directions
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Let the spinach drain in a sieve. Press out all the moisture and finely chop the spinach.
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Mix the mince with the thawed spinach and Italian herbs and press the garlic above it. Season with pepper and salt.
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Crumble the biscuit. Add the egg and the crumbs to the mince and knead everything well. Form about 20 meatballs with wet hands.
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Heat the oil in a frying pan and fry the balls in brown for 5 minutes.
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Pour in the tomato sauce and stir in the Italian herbs. Season with pepper and salt. Let it simmer for 10 minutes.
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Cook the spaghetti al dente according to the instructions on the package. If the tomato sauce has become too thick, add some cooking liquid from the pasta.
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Drain the pasta and spread the spaghetti over 4 deep plates. Spoon the meatballs with sauce over them.
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Nutrition
760Calories
Sodium0% DV2.080mg
Fat52% DV34g
Protein70% DV35g
Carbs26% DV78g
Fiber4% DV1g
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